Monday, February 1, 2010

Whole Roasted Cocorico Chicken with Root Vegetables

My mom just gave me this cocorico cooker last week so I decided to put it to use..I'm using a recipe from Thomas Keller's book ad hoc at home,but instead of a roasting pan I'll be using the cocorico..I also made a herb citrus salt to season the bird on to the dish

1 whole chicken 4 to 5 pounds
6 garlic cloves
6 sprigs of thyme
2 leeks
2 rutabagas
2 turnips
4 carrots
1 small yellow onion
12 to 14 fingerling potatoes
4 tablespoons room temp butter
1/3 cup canola oil
citrus salt and pepper

for the citrus salt combine the zest of an orange and lemon,1 tablespoon each of finely chopped rosemary and thyme to 1 cup of kosher salt..put in a spice grinder and pulse until well mixed
then the cooker needs to be soaked in water for half an hour,while it's soaking cut up all of the vegetables into about the same size,if the potatoes are to big cut them in half..once all of the veg is cut toss it with the oil,fresh thyme,salt and pepper.
this thing looks like a sombrero..OLE'!
let the chicken come to room temp(about an hour and a half)once room temp rub it with butter and season it inside and out with citrus salt and the veg around the platter and put the chicken on head first and put a few cloves of garlic and a few sprigs of thyme inside..then tie the legs together
pop this beauty in a 475 oven for the first 20 minutes turning once..then reduce the heat to 400 and roast another 45 to 60 minutes..check it with a probe thermometer until it reads 165 in the deepest past of the thigh..pull it off and let rest..set a hot pan on the stove and finish the veg off until it's nice and crispy..thanks mom!..this bird was so juicy and flavorful!


  1. I want one of those xl marg glass salters (haha) this looks wonderful!

  2. I've seen this in Michael Chiarello's catalog, Napa Style. I always admired it. What would you say the difference is between cooking in on this cocorico and roasting it in the oven? It looks delicious!

  3. Danielle.your funny! them margaritas too..Michele that's where she got it I'm pretty sure...two reasons why it works better..first being made of clay and soaking it holds water in..then the spike releases it to the inside of the chicken..also since it's not sitting in it's fat the skin gets crispy and the fat dripping off flavors the veg..thats why i pulled it out to finish off in a pan..the breast meat was really juicy!

  4. This is awesome... I have seen those at World Market, but never knew anyone who had one or how a chicken would turn out... Now, I am unafraid of the large terracotta cooking sombrero.

  5. I've never seen one of those before, what a cool device. The chicken looks awesome, too.